Tuna Salad with Baked Sweet Potato
with crunchy cucumber slaw, dill & chives
Apple is the perfect addition to a tuna salad! It provides an extra crisp bite, as well as sweetness to balance out the rich, savoury flavours from the tuna, onion and chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Sweet potato
½ piece
Apple
½ piece
Red onion
50 g
Rainbow slaw mix
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
½ piece
Cucumber
½ can
Tuna packed in water
(Contains: Vis)
5 g
Fresh dill & chives
Not included in your delivery
½ teaspoon
Mustard
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Wash or peel the sweet potato and then dice it. Prepare a 30cm square of aluminum foil per person.
- Transfer the sweet potato to the foil and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Fold up the foil so as make parcels, then transfer to a parchment-lined baking sheet.
- Bake in the oven for 35 - 40 minutes.
- Dice the cucumber and chop the dill.
- In a bowl, combine the white wine vinegar with the extra virgin olive oil.
- Add the cucumber, the dill and the slaw mix, then toss well to combine. Season to taste with salt and pepper.
Air Fryer Option: drizzle the sweet potato with oil and fry for 15 - 25 minutes at 200°C. Shake halfway and avoid overcrowding the basket.
- Drain the tuna. Finely dice the apple and finely chop the chives. Finely chop the onion.
- In a bowl, combine the honey with the mustard.
- Add the onion, sour cream, tuna and apple, along with two-thirds of the chives.
- Mix well to combine, seasoning to taste with salt and pepper. Set aside until serving.
- Take the sweet potato parcels out of the oven when they're done. Take care, as the parcels may release hot steam.
- Serve the sweet potato on plates and top with the tuna salad.
- Scatter the rest of the chives over the tuna salad and sweet potato.
- Serve the cucumber slaw on the side.
